The CtsR regulator of Listeria monocytogenes contains a variant glycine repeat region that affects piezotolerance, stress resistance, motility and virulence.

A spontaneous high hydrostatic pressure (HHP)-tolerant mutant of Listeria monocytogenes ScottA, named AK01, was isolated previously. This mutant was immotile and showed increased resistance to heat, acid and H2O2 compared with the wild type (wt) (Karatzas, K.A.

Genomics of food-borne bacterial pathogens.

Despite continued efforts to prevent and control food-borne illness it remains a major cause of morbidity and mortality throughout the world. The problem is made worse by the continuous threat from emerging pathogens that can evolve to adapt to the different environments resulting from ongoing changes in farming or food production. The present review discusses the impact of genomics and post-genomic technologies on research in the area of food-borne bacterial pathogens.

Characterization of a Listeria monocytogenes Scott A isolate with high tolerance towards high hydrostatic pressure.

An isolate of L. monocytogenes Scott A that is tolerant to high hydrostatic pressure (HHP), named AK01, was isolated upon a single pressurization treatment of 400 MPa for 20 min and was further characterized. The survival of exponential- and stationary-phase cells of AK01 in ACES [N-(2-acetamido)-2-aminoethanesulfonic acid] buffer was at least 2 log units higher than that of the wild type over a broad range of pressures (150 to 500 MPa), while both strains showed higher HHP tolerance (piezotolerance) in the stationary than in the exponential phase of growth.

The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus.

The natural antimicrobial compound carvacrol shows a high preference for hydrophobic phases. The partition coefficients of carvacrol in both octanol-water and liposome-buffer phases were determined (3.64 and 3.

Antioxidative properties of Lactobacillus sake upon exposure to elevated oxygen concentrations.

The ability of bacteria to overcome oxidative stress is related to the levels and types of antioxidative mechanisms which they possess. In this study, the antioxidative properties in Lactobacillus sake strains from different food origins were determined at low temperature (8 degrees C) and upon exposure to oxygen levels between 20 and 90% O(2). The L.